牛骨蛋白分步酶解制取胶原多肽螯合钙的研究  

Study on Synthesis of Collagen Peptides Calcium through Step Hydrolysis of Protein in Bovine Bone

作　　者：付文雯[1] 马美湖[1] 蔡朝霞[1] 李浩丽[1] 

机构地区：[1]华中农业大学食品科技学院,武汉430070

出　　处：《食品工业》2010年第1期1-4,共4页The Food Industry

基　　金：国家十一五科技支撑项目(编号2006BAD05A16)

摘　　要：以富含胶原蛋白和有机钙的新鲜牛骨为原料,在采用正交试验确定胃蛋白酶(pepsin)适宜水解条件的基础上,通过添加A1398中性蛋白酶(neutral protease)结合三因素二次旋转试验方法对水解牛骨蛋白制备胶原多肽钙的工艺进行优化。结果表明:先用胃蛋白酶在pH1.5,料液比1∶30,E/S5∶000U/g(蛋白质),温度37℃,酶解3h,再调节pH值至7.5,E/S3000U/g(蛋白质),温度50℃,酶解40min,螯合率最高可达98.36%。The enzymatic hydrolysis action of protein in bovine bone by pepsin were first investigated through orthogonal experiment. And then appended neutral protease into the enzymatic liquid, step hydrolysis conditions of protein in bovine bone were optimized by three factors quadratic rotation experiment. We concluded the best enzymatic hydrolysis condition as follows： first using pepsin enzymatic hydrolysis 3 h under the conditions of temperature 37℃, pH value 1.5, solid-liquid ratio of I ： 30（W/V） and dosage ofproteases was 5 000 U/g, and then adjusted the pH value to 7.5, temperature to 50℃, dosage ofproteases to 3 000 U/g reaction 40 mins, the chelating rate achieve to 98.36%.

关 键 词：牛骨 酶解 胶原多肽螯合钙 

分 类 号：TS201.2[轻工技术与工程—食品科学]